Photo: Karry Hosford
Yield
6 servings

Soy milk made from only soybeans and water works best in this savory custard; look for it in boxes on the organic-foods aisle of the supermarket. It provides each serving with 4.2 grams of soy protein.

How to Make It

Step 1

Cut each muffin half into 6 wedges. Arrange half of muffin wedges in bottom of an 8-inch square baking dish coated with cooking spray. Top with bacon. Sprinkle with half of cheese. Arrange remaining muffin wedges over cheese. Top with remaining cheese.

Step 2

Combine milk and the remaining ingredients, stirring with a whisk until blended. Pour milk mixture over muffin mixture. Cover and refrigerate 8 hours or overnight.

Step 3

Preheat oven to 325°.

Step 4

Uncover strata and bake at 325° for 1 hour or until a knife inserted in center comes out clean. Let stand 15 minutes before serving.

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